In a small mixing bowl combine the vinegar with the mustard, blue cheese, and oregano. Whisk and slowly add in oil until emulsified. Once ingredients are combined and vinaigrette has thickened, season to taste with salt and pepper.

Assemble Salad

Cut baby iceberg head in half and place in the center of a small salad plate. Drizzle with vinaigrette and garnish with bacon and grape tomatoes. Serve.

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Number of Servings:

4

Contributed by:

Markon Member Chef Chris Casson

Meal Type:

Fall

Spring

Summer

Winter

Gluten Free

Salads

Sides

Nutritional Information

Serving Size 305 grams

Calories 370

%Daily Value*

Total Fat 33g42%

Saturated Fat 4.5g23%

Trans Fat 0g

Cholesterol 20g7%

Sodium 300g13%

Total Carbohydrate 12g4%

Dietary Fiber 3g11%

Total Sugars 7g

Includes 0g Added Sugars0%

Protein 9g

Vitamin D 0mcg0%

Calcium 90mg8%

Iron 1.5mg8%

Potassium 280mg6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.